STICKY SEXY ASIAN CHICKEN

STICKY ASIAN CHICKEN

This take of sweet and sour chicken is one that will be part of your chicken chronicles and you will go back time and time again, as am sure you will be asked to replicate.  It’s superb for a weeknight dinner as the preparation is almost non-existent and the chicken cooks very quickly and its juicy, tender, sticky and sexy.  The glaze from the sauce is rather spectacular so ensure you have enough white rice to serve it over.  Jasmine is preferred.

 

3 chicken breasts – skin removed and cubed into 1½” pieces

2 TBSP of sugar

1 TSP of honey

2 TSP Mirin cooking wine

2 TBSP Hoisin sauce

1½ TBSP sweet chili sauce – (Mae Ploy is best)

1 TBSP olive oil

1 TSP toasted sesame oil

1 TBSP of thick sweet soy sauce

1 TBSP garlic/ginger paste

1 TBSP lime zest

Juice of 1 lime

2 scallions – sliced on the diagonal

1 TSP toasted white sesame seeds

 

In a large skillet or a wok heat up the olive oil and add the chicken previously salted and peppered.  Sauté for about 3 minutes on eat side.  Remove from the pan and set aside.

Whisk the liquid ingredients together (excluding the scallion and sesame seeds) in a small bowl and mix them well.  Add them to the pan and allow them to reduce for 1-3 minutes till the sauce thickens, whisking to ensure the sauce doesn’t burn or stick to the pan.  Add the chicken to the pan to coat with the sauce and warm through for about 1 minute.  Garnish with the scallions and the sesame seeds and serve over jasmine rice.

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